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5 from 2 votes

Gluten-Free Almond + Oat Pumpkin Bread

One-bowl quick mix pumpkin bread using oat flour and almond flour.
Add chocolate chips on top!
Cook Time 40 minutes


  • 2 cups Whole Oat Flour (or 3 cups ground rolled oats)
  • 1 cup Almond Flour (Almond Meal)
  • 1 cup Pumpkin Puree
  • ¼ cup Willa's Oat Milk
  • ½ cup Maple Syrup (or Honey)
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 tsp Cinnamon (or Pumpkin Pie Spice)
  • ½ teaspoon Sea Salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup Chocolate Chips (Optional, for topping)


  • Preheat oven to 350F.
  • In a large bowl, whisk together eggs, pumpkin, oat milk, vanilla, and maple syrup.
  • Mix dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt to combine evenly.
  • Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be sticky.
  • Line a bread dish with parchment paper. (Spray paper for even easier clean up). Add mixture to lined bread pan. Sprinkle chocolate chips on top if using.
  • Bake for 40-45 minutes until inserted toothpick comes out clean.
  • Let cool COMPLETELY before slicing.


This bread can be frozen. I prefer to slice, wrap individually and then freeze. Great individual serving to pull out and warm in oven!